Surmai Fish

Ingredients
500 grams of King Fish (Surmai) (thick slices) (cleaned well)
Salt (to taste)
1 tbsp. of Lemon Juice
Ingredients for Garnish
Lemon Wedges
Onion (finely sliced rings)
Cucumber
Tomato (slices)
Ingredients for Paste
1 small Onion (chopped)
2 tsp. of Garlic (Lasan) (chopped)
2 tsp. of Ginger (Adrak) (chopped)
4 Curry Leaves (Kari Patti)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Black Pepper Powder (Kali Mirch)
½ tsp. of Turmeric Powder (Haldi)
½ tsp. of Cumin Seeds (Zeera)
½ tsp. of Coriander Seeds (Dhania)
Salt (to taste)
Water (as needed for grinding paste)
Directions
1) Grind all of the ingredients for paste together to form a smooth paste.
2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.
3) Marinate the fish slices in the grounded paste and keep refrigerated for at least an hour.
4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.
5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.
Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.
Serving Suggestions: Serve Hot Yield: 4 Servings

Mutton Stew

Ingredients:
Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)

Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp

Method:
1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).

GATTE KI SABJI

Servings : 6-7
INGREDIENTS
Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch

METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces.
Heat oil in a kadahi.Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.